A freesweet recipe:
vegan snickers rice krispie treats
Serves: 16 squares
Top and Bottom Chocolate Layers
Rice Krispy Layer
Caramel and Peanut Layer:
- rice krispy layer
- Add coconut oil, Freesweet, peanut butter and vanilla extract into a medium saucepan on low heat and cook until just melted. Take it off the heat and mix in the rice puffs and stir until they’re all coated. Add this into the pan on top of the chocolate, making sure to press it down firmly. Place this in the freezer while making the caramel and peanut layer.
- caramel and peanut layer
- Add all the ingredients except for the peanuts into a high speed blender, adding the wet ingredients first making it easier to mix. Blend until smooth. You will have to stop a few times to mix it up, until the caramel gets going. Add an extra splash of milk if needed. Mix in the chopped peanuts, then add this on top of the rice crispy layer, trying to get it as even as you can. Freeze this while making the top chocolate layer.
- top chocolate layer
- Add the remaining 100g of chocolate and 1/2 tsp coconut oil into a small pot over low heat. When it’s just melted, take it off the heat and set aside. Take out the pan from the freezer. Now that the caramel and peanut layer is a little firmer, I like to use a spoon to smooth out the caramel layer further. Pour the chocolate over evenly and freeze for 30 minutes. Slice into 16 squares. Store these in the freezer.
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